Pulled Pork Tacos with Pineapple Salsa
Equipment
- Slow Cooker
Ingredients
For the Pork
- 1 medium boneless, skinless, rolled pork shoulder
- 1 onion finely diced
- 2 cloves garlic finely diced
- 1 cup barbecue sauce
- 1 cup beef stock
- ¼ cup brown sugar
- 2 tbsp worcestershire sauce
- 1 tsp smoked paprika
- salt & pepper to taste
For the Salsa
- 1 tbsp oil
- 1½ cups pineapple finely diced (see notes)
- ⅛ cup small red onion finely diced
- ¼ cup red capsicum finely diced
- ¼ cup spring onions sliced
To Serve
- 8 flour tortillas
- 150g red cabbage sliced
Instructions
Pulled Pork
- Place pork in slow cooker. Combine onion, garlic, bbq sauce, stock, worcestershire sauce and paprika in a bowl and stir. Pour over pork and slow cook for 8 hours.
- Remove pork and, using two forks, shred. Set Aside. Pour sauce through a fine colander and discard onion. Pour back into slow cooker and season to taste with salt and pepper. Add in shredded pork. Stir to coat the pork evenly with sauce.
Pineapple Salsa
- Add oil to frying pan on medium-high heat and add pineapple. Cook, stirring occasionally, until pineapple caramelises and starts to colour. Add remaining ingredients and cook for 2 minutes. Spoon into serving bowl.
To Serve
- Warm up tortillas by either placing them in the microwave for 30 seconds or by lightly grilling them on both sides. Top with cabbage, pulled pork and pineapple salsa. Serve.
Notes
You can use either fresh or tinned pineapple for this recipe, although if using tinned, I would recommend getting pineapple in syrup rather than juices.